Preheat oven to 350 degrees.
Pop popcorn and season lightly with salt.
Place Barley Malt and rice syrup in a saucepan and bring to a boil. Reduce flame to low and simmer 3-4 minutes.
Pour hot sweetener over popcorn and mix in well.
Add peanuts and mix again.
Place sweetened popcorn on an unoiled cookie sheet, making sure not to spread popcorn too thick on the sheet or it will not heat up properly.
Bake for about 10 minutes or until the syrup becomes darker and starts to bubble.
Remove from the oven and allow it to cool. Baking causes the sweetener to harden. Break apart when cool and store in zip-lock bags.